Baiao de Dois (Brazilian Rice and Beans with Cheese and Meat)

About This Recipe

Baiao de dois comes from the sertao, the dry interior backlands of northeastern Brazil, and its name, meaning 'dance of two,' refers to the pairing of rice and beans cooked together in one pot rather than served separately. Unlike the everyday arroz com feijao, this version cooks rice and beans together from the start along with carne de sol (sun-dried salted meat) and a bit of butter or cream, giving it a richer, more festive character. Finished with crumbled coalho cheese, a firm, salty Brazilian cheese that softens but doesn't fully melt, baiao de dois carries the distinct, resourceful flavors of the sertao's dry-cured meats and dairy, a dish built to sustain through a hot, arid climate.

Ingredients

Serves 4

• 1.5 cupswhite rice
• 1.5 cupscooked black-eyed peas or cowpeas
• 300 gcarne de sol or dried salted beef(desalted and shredded)
• 2 tbspbutter
• 1onion(diced)
• 2 clovesgarlic(minced)
• 3 cupswater or reserved bean broth
• 1 tspsalt
• 1 cupcrumbled coalho or queijo fresco cheese
• 2 tbspchopped cilantro(for garnish)

Instructions

1. 1

   Prepare the meat

   If needed, soak the carne de sol in water for several hours, changing the water, to reduce saltiness, then shred it.

2. 2

   Cook the meat

   Melt butter in a heavy pot and cook the shredded meat until lightly browned, about 6 minutes; remove and set aside.

3. 3

   Cook the aromatics

   In the same pot, cook onion until soft, then add garlic for 1 minute.

4. 4

   Add rice and beans

   Stir in the rinsed rice and cooked black-eyed peas, coating them in the fat and aromatics.

5. 5

   Cook

   Add water or bean broth and salt, bring to a boil, then cover and simmer 18-20 minutes until the rice is tender.

   Use reserved bean cooking broth instead of plain water if you have it — it adds significant depth of flavor to the finished dish.

6. 6

   Combine

   Stir the browned meat back into the pot along with half the cheese, fluffing gently.

7. 7

   Serve

   Scatter the remaining cheese and cilantro over the top just before serving.

Variations

• •

  A vegetarian version omits the carne de sol and relies on butter and cheese for richness.

• •

  Some versions add a bit of pumpkin for natural sweetness and color.

• •

  Fresh shrimp can replace the dried meat for a coastal variation of the dish.

Storage

Refrigerate up to 3 days in an airtight container; reheat gently with a splash of water, since the rice can dry out on standing.

Frequently Asked Questions